Easy Empanadas

Easy Empanadas 2 tablespoons olive oil 1 package refrigerated pizza dough (about 1 pound) Flour for your work surface 1 (16 ounce) can black beans 1 (16 ounce) can corn, drained (use about half the corn for the empanada and the rest for garnish) 2 avocados, cut into small chunks 2 cups prepared salsa 1 (8 ounce) package shredded cheddar cheese Sour cream for garnishing Preheat your oven to 400 degrees F. Use about a tablespoon of the oil to lightly coat the baking sheet. Separate the pizza dough into six portions. On a lightly floured surface, roll each portion into a round shape, about eight inches in diameter. Use half of each round to hold your ingredients: Spread out the beans (leave about half an inch of dough at the edge), and then top with two tablespoons of corn, salsa, avocado and cheese. Fold the empty half over the filling and use a fork to seal the edges closed. Use the remaining olive oil to lightly brush the tops of the empanadas. Place on a baking sheet and bake until lightly golden (about 12-15 minutes). Serve with sour cream and corn as your garnish.